Economists use this cheesy bread as a metric for cost of living between Georgian cities.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

Chocolate-covered cheese curds make sweet Estonian energy bars.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

Slice one open for some citrus caviar.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

These savory pastries come from Lithuania's Karaim minority.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

This Route 66 institution goes the extra mile for soda-based indulgence.

This palm fruit has a surprisingly meaty flavor.

Most sushi fans have never tried this rare rhizome.

This curry celebrates Japan's maritime history.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.